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This smoothie tastes just like Christmas. Sooo delicious and my new favourite smoothie choice for this time of year. If you’re already starting to feel the affects of the cold weather or you have some serious Christmas parties happening this smoothie will really help you out.

Literally whizz up the following ingredients in a blender and voila.

Serves 2

2 heaped tablespoons of natural live yoghurt

2 bananas

1 teaspoon of Grated ginger

1 teaspoon of Cinnamon powder

1 teaspoon of Turmeric powder

1 tablespoon of honey

300ml of Almond milk

And then just whizz up in the blender.

I’ve had this two days in a row now just because it’s so tasty. Let me know if you give this a try.

Love Lea xx

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I made these dauphinoise potatoes last night but didn’t fancy using cream as I felt it would be too rich and heavy. Using crème fraîche and skimmed milk instead works really well. I slightly burnt the cheese on last night’s bake but it actually tastes quite nice a little crispy.

Ingredients

1 tsp olive oil

150ml skimmed milk

1 large garlic clove, peeled and halved

4 rosemary sprigs, plus extra for sprinkling

1 bay leaf

1 shallot, roughly chopped

5 medium sized potatoes, thinly sliced

300g full-fat crème fraîche

75ml vegetable stock

Grated mature cheddar cheese (enough to cover potatoes)

Method

Heat oven to 160C/140C fan/gas 3. Brush the oil over the bottom and sides of a 20 x 30 x 5cm ovenproof dish. Put the milk, garlic, 4 rosemary sprigs, bay leaf and shallot into a saucepan. Bring just to the boil, then remove from the heat and add a little pepper. Set aside to infuse.

Peel and then slice the potatoes very thinly. Layer the slices of potato on to the bottom of the dish, overlapping slightly, then season.

Take the bay leaf and garlic out of the infused milk and pour into a jug. Put the crème fraîche into a bowl, then gradually pour in the milk, whisking gently until smooth. Then gently add the stock mixing as you go. Next using a ladel pour the mixture over the potatoes in the dish just covering them. Layer up the next layer of the potatoes, again cover the potatoes with your mixture. Note: you will need to keep enough of the mixture to cover the final layer of potatoes. Now layer up your final layer and cover with your remaining sauce.

Next cover the potatoes with the cheese and a grind of pepper. Place the dish in the oven and bake for 1¼-1½ hrs until golden and tender – test by inserting a sharp knife through the potatoes. Stand for 5 mins before serving.